Makki Di Roti
Corn Flour Roti
The most famous dish of the Punjabi region, saag is traditionally made with mustard and spinach leaves and served with bright yellow makaee di roti (roti made with corn flour).
As a child I remember cooking saag being a day long event, even before the cooking started finding the mustard leaves was hard enough. I have memories of my parents stopping the car on the motorway and leaping over a fence to pick some leaves from a field, but I won't go into detail. Cooking the saag was tough. Mum had a big thick stick called a 'medulla' that she used to bash the greens down to a puree, cook them and bash them again, then repeat.
Now we have pressure cookers and hand blenders this is so much easier to do. Mum's recipe has been cooked and modified over the past 35 years. It now takes less than an hour, tastes fresh and is packed full of flavour - by using a pressure cooker the greens hold onto more vitamins and minerals as well.
You can use frozen and tinned spinach to save time but as my mum says "Why use pre-made food when you can make it fresh yourself in the same time?" - who am I to argue....all I know is Popeye would be in his element!
Traditionally served with yellow roti (as we used to call it) or Makki di roti, which is a roti made with corn flour. The combination is superb and very unique to Punjabi cooking.
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